Locally Grown

We grow many ingredients ourselves at our urban farm. Everything else is carefully sourced as close to home as possible. We are lucky to have many farming friends who help supply us with the flavorful, peak season produce we need.

Handmade

Every onion, garlic, pepper, and herb that fills our jars has been sliced, dried, crushed, and blended by Chef Tony's hands.

Small Batch

Small batches allow us to pay close attention to every detail. You can expect perfect consistency and flavor in every bottle.

PROCESS

We have become experts over the years in growing beautiful basil, rosemary, parsley, and sage. And our dry Utah climate means that any fresh herbs that don't sell at market, can begin drying the day they are picked.

We have also developed great relationships over the years with other Utah farmers, including Petersen Farm, Roberts Farm, and Hatfield Farm. We source our peppers and onions from these hard working families.

Our garlic is from California's Christopher Ranch. They grow a respectable product, it's relatively “local”, and, most importantly, we can buy it peeled! This saves endless hours of labor. Someday, when we can afford the garlic peeling machine, we will buy our garlic from Utah or grow it ourselves.

Finally, a delicious flaked sea salt from the North Coast of California is added to a few of our jars.

We continually research to find the best products available, from as close to home as possible.

At last, these carefully selected ingredients are carefully dried, crushed, and blended by our Chef.

The process is relatively simple, but long and complicated at the same time. The result is pure freshness and flavor galore!

Ours is lightly smoked bell pepper. There is a tinge of heat, but also a bit of sweet and earthy. A great substitute for black pepper in any recipe, but especially delicious with eggs, winter squash, sausage, and sweet potatoes.